Crispy Tofu with Peanut Butter Noodles

Peanut butter noodle bowl heaven.

This recipe is a game changer for those who think they don’t like tofu. Lightly panfried to crispy golden perfection, it’s paired with cucumber and carrot and tossed in a tangy peanut sauce featuring healthy fats.

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Healthy One Pan Dinners: Crispy Tofu with Peanut Butter Noodles

There is no better way to use peanut butter – this creamy sauce takes these noodle bowls next level.
For extra crispy tofu, dice and drain overnight in the refrigerator.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 6


  • 14 oz extra firm tofu
  • 1 lb spaghetti or brown rice pasta for gluten free
  • 2 tbsp cornstarch
  • 1/4 cup canola oil
  • 4 tbsp creamy peanut butter
  • 2 tbsp reduced sodium soy sauce or tamari for gluten free
  • 1 tbsp rice vinegar
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 2 cups grated carrots
  • 2 cups sliced cucumber
  • Sriracha for serving


  • Drain the tofu and cut into cubes. Gently press with paper towels to remove as much as the liquid as possible without breaking the pieces.
  • Cook pasta according to packaged directions, reserving some of the cooking liquid; drain and set aside in a large bowl.
  • Place the drained tofu in a bowl and toss with cornstarch. Heat canola oil in a nonstick skillet (or pot you cooked the pasta in) heat over medium heat. Add tofu to the oil and cook, turning frequently, until crispy and golden, about 10-12 minutes total.
  • While the tofu is cooking, prepare peanut sauce. Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil and garlic in a small bowl. Continue to whisk until sauce is completely smooth. This can also be done in a food processor for a smoother sauce. You can thin the sauce with a little warm water until it reaches desired consistency.
  • Pour sauce over hot pasta and toss to coat. Adding some of the reserved pasta water if needed.
  • Serve pasta topped with tofu and vegetables.


Adapted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White


Serving: 1gCalories: 476kcalCarbohydrates: 25gProtein: 34gFat: 32gSaturated Fat: 4gSodium: 376mgFiber: 6gSugar: 1g
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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